Miso-Steamed Black COD
- 15m Prep Time
- 15m Cook Time
- 0h Ready In
Black cod fillets are marinated in a sweet miso mixture, then steamed until tender. Serve over rice with a drizzle of sesame oil.
Ingredients
- 1/3 cup sake
- 2 tbsp mirin (sweet rice wine)
- 1/4 cup white miso paste
- 1/4 cup sugar
- 1 tbsp light soy sauce
- 1 fresh ginger finely slivered
- 1/4 cup scallions finely minced
- 4 black cod fillets
- steamed rice
- 1 tsp sesame oil
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 16.6 mg
- Iron: 0.6 mg
- Magnesium: 13.4 mg
- Phosphorus: 37.1 mg
- Potassium: 73.6 mg
- Zinc: 0.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/3 cup sake
- 2 tbsp mirin (sweet rice wine)
- 1/4 cup white miso paste
- 1/4 cup sugar
- 1 tbsp light soy sauce
- 4 black cod fillets
- steamed rice
- 1 tsp sesame oil
Prepare
- 1 fresh ginger, finely slivered
- 1/4 cup scallions, finely minced
Let's Cook
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Step 1.
Combine sake, mirin, white miso paste, sugar, light soy sauce, finely slivered ginger, and finely minced scallions in a wok over medium heat. Stir until the sugar is dissolved, about 2-3 minutes. Remove from heat and let the marinade cool completely.
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Step 2.
Pour the cooled marinade into a resealable plastic bag. Add the black cod fillets, seal the bag, and turn to coat evenly. Refrigerate overnight, turning the bag once before going to bed.
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Step 3.
The next day, remove the cod fillets from the bag and discard the marinade. Pour a few inches of water into the bottom of a wok and place a rack or bamboo steamer over the water. Cover the wok and bring the water to a boil over high heat.
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Step 4.
Place the cod fillets on the rack or in the steamer, cover, and steam over high heat until the fish is opaque and flakes easily with a fork, 10 to 15 minutes. Check the water level occasionally and add more boiling water if needed to prevent the wok from going dry.
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Step 5.
To serve, arrange the steamed cod fillets on a bed of steamed rice and drizzle with sesame oil.